"To get back to the warning that I received. You may take it with however many grains of salt that you wish. That the brown acid that is circulating around us isn't too good. It is suggested that you stay away from that. Of course it's your own trip. So be my guest, but please be advised that there is a warning on that one, ok?"Woodstock 1969

When the famous words were echoed from the microphone to the crowd at Woodstock, the legend of Brown Acid was born. While the folklore of this drug and many others during this time of enchantment, it was hard to pin-down if the acid was actually good or bad. According to one very experienced attendee, the acid was so pure, people mistakenly took more than one hit. A fair number of these people where novices, inadvertently labeling their experience as a "bad trip", instead of just a very intense one. The resemblance between Brown Acid then and our version now shares a similar characteristic when it comes to purity.

Released once, four years ago, Brown Acid is our answer to the common approach to third wave espresso: bright, clean and vibrant, blending similar cultivars, from the same country, but three different farms.

These three farms share similar care in farming and a beautiful mill where they process and dry. The largest factor in their differences are their degrees of fermentation: washed, semi washed and natural. Each coffee was strategically placed in this blend to bring out the best in each bean.

We begin with sparkling washed beans from Santa Elena, an established farm in El Salvador, which commonly places in the Cup of Excellence, among other awards. With its particular style of processing, the semi washed bourbon from Las Nubes, contributes body and sweetness. Santa Josefita, on the conservative side of dry-processing, is a natural processed that brings juicy fruit and acidity to the blend.

Country: El Salvador

Farm: Santa Elena

Cultivar: Mixed (Bourbon, Catuai, Pacamara)

Process: Washed (Low Fermentation)

Country: El Salvador

Farm: Las Nubes

Cultivar: Bourbon

Process: Semi Washed (Moderate Fermentation)

Country: El Salvador

Farm: Santa Josefita

Cultivar: Bourbon

Process: Natural

Notes: Pear, Green Apple, Lime

Net Wt. 12oz

Pick-up orders can be grabbed at the location/times below. The Mothership738 N Western Ave Mon-Fri 6am-6pm, Sat 7am-3pm, Sun 8am-3pm

For Brown Acid, we tapped the Chicago record label Trouble In Mind, purveyors of psychedelic pop and garage rock. Run by a husband & wife duo, Bil & Lisa Roe, two industry veterans who's releases have brought US, Australian and European bands to the music scene.(Rob Sheffield of Rolling Stone lists Ultimate Painting's "Woken By Noises" is one of his favorite's of 2015) Having great success with new releases, the label has also recently began reissuing classic albums. The most current, Del Shannon, was a labor of love for the label and proves that Bill & Lisa will be around for a long time!

We will be releasing two different mixes for this collaboration, a cassette version and a CD version. The cassette will be a shorter mix, highlighting the labels releases - the CD will feature a longer, psychedelic path of music, featuring some from the same artists. Both mixes are also available via our Mixcloud for streaming.